Grilled Chicken and Tangerine Salad
This tasty, good-for-you chicken salad was spotted near the end of our video guide to sectioning a whole chicken.
Servings: 4
Ingredients:
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4 tsp (20 mL) Cajun seasoning
1 tbsp (15 mL) vegetable oil
4 boneless skinless chicken breasts
4 tangerines
4 cups (1 L) torn mixed greens
Quarter red onion, sliced
1/2 cup (125 mL) sliced almonds
3 tbsp (45 mL) olive oil
1 tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) honey
Salt and pepper
Preparation:
In small bowl, whisk Cajun seasoning with vegetable oil; brush over chicken. Place on greased grill or in nonstick skillet over medium-high heat; close lid and grill or pan-fry, turning once, until juices run clear when chicken is pierced, about 8 minutes.
Separate tangerines into segments, removing any white pith and cutting away membrane. In large bowl, toss together tangerine slices, greens, onion and almonds. Whisk together olive oil, vinegar and honey; toss with salad. Slice chicken; arrange over top. Sprinkle with salt and pepper to taste.
Separate tangerines into segments, removing any white pith and cutting away membrane. In large bowl, toss together tangerine slices, greens, onion and almonds. Whisk together olive oil, vinegar and honey; toss with salad. Slice chicken; arrange over top. Sprinkle with salt and pepper to taste.
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